Smoked Cauliflower

5 from 5 votes

This smoked cauliflower rubbed with a flavorful garlic butter rub and fresh parmesan is so incredibly delicious. Smoky and garlicky with the most perfect texture! If you own a smoker you must try this recipe!

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 163kcal

Author: Priscilla Lawrence

Equipment

small bowl
large pot
strainer spatula
paper towels
foil
smoker

Ingredients

1 cauliflower large, whole
1 quart broth vegetable or chicken broth
3-4 quarts water or until pot is ⅔ full *see notes

For the Garlic Butter

4 tablespoons butter softened, salted
3-4 cloves garlic minced
¼ teaspoon salt more or less to taste
¼ teaspoon black pepper more or less to taste
1 teaspoon onion powder
2 tablespoons fresh Parmesan grated *see notes
1 tablespoon fresh parsley finely chopped

Instructions

Put together garlic butter. In bowl add softened butter, minced garlic, salt, pepper, onion powder and mix well. Place in freezer for 10 minutes to harden a bit (or fridge for 20 minutes).
Preheat smoker on high or about 450° Fahrenheit.
Trim leaves and some of stalk of cauliflower, but keep some stalk at bottom cut flat so cauliflower can sit up flat.
In large pot, add broth and water and bring to boil. Carefully add whole cauliflower and cook on medium high heat for 10 minutes.
Carefully remove cauliflower with strainer spatula and place on cutting board lined with paper towels, and let cool for a few minutes.
Cut butter in strips and start sticking them in between cauliflower florets that opened up. Rub rest of butter all over top.
Place cauliflower on foil or on baking pan, then add to smoker. Cook for 30 minutes, cover closed. When ready and cauliflower is tender when poked with fork, carefully remove from smoker, sprinkle with freshly grated parmesan and fresh parsley. Enjoy!

Notes

The amount of water to be added is going to depend on the size of the pot. A good visual would be to fill the pot to about ⅔rd full before adding the cauliflower which should be covered in liquid but it'll most likely float a bit and that's normal.
I highly recommend using good quality fresh Parmigiano Reggiano if possible.
The servings size will depends on the size of the cauliflower which could be 2 to 4 servings.

*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition